Recipe by knitaholic
This is from King Arthur Flour website. Really want to try this one - maybe for DH's birthday since he is a major chocoholic. Time for icing to set is not included in cooking time.
Top Review by Bonnie G #2
I'd seen this on KAF and came here to post and was lucky enough to find you'd already done it. I do hope you try it as it's one awesome, rich, chocolaty cake for all those chocoholics out there. I made it for my DGSs 12th b-day and what a hit. At first I had a major problem (it was something I did) made it and used the 8" pans with the high sides - but it didn't rise at all. I came out with this flat little pancakes with an awesome flavor. I must have forgotten to put something in but don't know what. At any rate, made a 2nd round and added recipe#448857 which I use often in my cakes and came out with two great, towering cakes. I used all 4 of the layers (even the flat pancakes as they tasted good) and then followed the filling - with just vanilla extract added - and the frosting. Put the entire cake in the fridge to harden the frosting. It was wonderful, if very rich and everyone was so impressed. Not something I'd make a lot with all those calories, but a wonderful special occasion cake that DGS was so pleased with.<br/>As an update, still love this cake - make again for a chocolate loving nephew and this time frosted with a fudge frosting. Amazing
- 2 cups sugar
- 2 cups unbleached flour
- 2 tablespoons cornstarch
- 3⁄4 cup double-dutch dark cocoa or 3⁄4 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3⁄4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1⁄4 cups water
- 12 ounces semisweet chocolate
- 6 ounces heavy cream or 6 ounces milk
- 8 ounces semisweet chocolate
- 4 ounces cream (light, whipping, or heavy)
Directions See How It's Made
- Preheat oven to 350 degrees. Lightly grease and flour 2 8x2" round cake pans.
- For cake:.
- Whisk together dry ingredients.
- Add eggs, oil, and vanilla, beating until smooth.
- Gradually add the water, beating until smooth.
- Pour batter into prepared pans.
- Bake the cakes for 35 to 38 minutes, or until a cake tester comes out clean. Cool cakes in pans 15 minutes, then remove from pans to cool completely on wire racks.
- For filling:.
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
- For icing:.
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
- Stir to melt the chocolate completely, reheating very briefly if necessary.
- Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired.
- Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.